Name: Sausage & apple Toad-in-the-hole
Cook time: 25 min
Total time: 30 min
Yield: 4
Cuisine: British
Ingredients: 1 tsp sunflower oil; 4 reduced fat sausages; 50g plain flour; 150ml skimmed milk; 2 tsp wholegrain mustard; 1 egg; 1 apple quartered, cored and sliced

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Sausage & apple Toad-in-the-hole

Sausage & apple Toad-in-the-hole

Good Food team

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Serves 4

Easy

Prep: 5 mins

Cook: 25 mins

A star rating of 4 out of 5.14 ratingsRate

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Perfect for kids on the go - and healthy too. You make these toads in handy individual portions

Freezable

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Ingredients

Nutrition

Units:

MetricUS

1 tsp sunflower oil
4 reduced fat sausages
50g plain flour
150ml skimmed milk
2 tsp wholegrain mustard
1 egg
1 apple

quartered, cored and sliced

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Nutrition: per serving

kcal221
fat11g
saturates3g
carbs20g
sugars7g
fibre2g
protein12g
salt1.43g

low

Method

step 1

Heat oven to 240C/fan 220C/gas 9. Brush a 4-hole Yorkshire pudding tray with oil, then place a sausage in each mould. Brown the sausages all over in the tray over a high heat for 5 mins. Meanwhile, tip the flour into a large bowl, season and make a well in the centre. Whisk the milk, mustard and egg together, then pour a third of the mix into the well. Gradually draw the flour into the milk to form a paste, then whisk in the rest of the milk to make a smooth batter.
step 2

Cut the sausages in half with a pair of kitchen scissors, scatter the apple slices between the sausages, then pour the batter over. Take off the heat, then bake for 20 mins until risen, crisp and golden. Serve with mashed potato, peas and gravy.

RECIPE TIPS

USING A HOT TRAY

For perfect Yorkshire puddings, you need to make sure the tray is really hot before you pour in the batter. This is what really helps the puddings to puff up nicely.

Recipe from Good Food magazine, December 2006

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A star rating of 4 out of 5.14 ratings

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